The Recipe: Festive Chocolate Mousse with Hazelnut Crunch

Hello Alexandra,

I want a good dessert for Christmas dinner. We traditionally eat roasted lamb in the family.

Can you suggest something good for conclusion? And maybe even if you know some sauce that isn’t an ordinary lamb cream sauce? Tomato or herbs?

Thank you and have a happy Christmas weekend



Hi Ulrika,

Thank you same thing, it’s approaching super fast now. happy Birthday! I look forward to vacations, family and food. As a lamb sauce, I plan to share two sauces, and they might be good to serve together.

First, I’m going to make the parsley sauce in Latin. Finely chop the lemon, garlic, olive oil and then the tomatoes into larger pieces so that they become a little more saucey. If desired, you can also add heat with a dash of optional strong chili. For one thing, I fancy a hot sauce with fresh sour cream and salt from the soybeans.

Read more: Pasta stuffed with pork sauce and salician sausage

For dessert, I am very fond of the “black and white” chocolate mousse. I make white and dark chocolate mousse with orange, gingerbread, and hazelnut crunch. I tasted one chocolate with brandy and the other with orange peel, but you can do whatever you like. Another trick is to put the mousse in liquor bags. Then just sprinkle side by side in cups when serving before drizzling over the topping. tend to be effective.

Delicious Lamb Sauce

  • 1 tablespoon butter
  • 1 tablespoon grated lemon peel from the organic fruit (grate the coarse part of the iron without adding the white)
  • 2-3 cloves of garlic (thin slices)
  • 6 stalks parsley leaves (strongest stems removed)
  • 250gm fresh cream
  • 1.5-2 tablespoons of concentrated veal broth
  • 1 tablespoon Japanese soybean
  • black pepper

Alexandra Zazi suggests that a sauce with parsley and tomatoes can be a good accompaniment to roast lamb. Photo: Matthew Meade

Read more: Recipe: Roast beef in the oven with cream sauce and roasted potatoes

Feel free to do the following:

  1. Put the butter and garlic in a skillet over low heat. Allow the garlic to sweat without being contaminated for 8-10 minutes.
  2. Raise the heat and add the finely chopped parsley and lemon peel. Stir for a few minutes.
  3. Then add the other ingredients.
  4. Season with salt and pepper. Serve hot with meat.

Parsley and tomato sauce

  • 12 stalks parsley in a bundle, leaves
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic
  • 1-2 anchovies (optional)
  • 1 tablespoon small grave
  • 0.5 – 1 dl of good olive oil, light
  • 8-10 cocktail tomatoes or 1 large tomato
  • Maybe chili in any heat

Feel free to do the following:

  1. In a food processor, blend everything except the tomatoes and hot peppers with an additive knife or chop them well with a knife and mortar and stir together.
  2. Cut the tomatoes and any hot peppers into small pieces and stir.
  3. Taste with salt (usually not needed if you have anchovies) and pepper. Serve it cold with meat.

Read more: How to bake a festive vegetarian meringue cake

Black and white mousse

6 people

  • 75 gm dark chocolate
  • 75 gm white chocolate
  • 2 egg yolks
  • 2 egg whites
  • 0.5 tablespoon powdered sugar
  • 3 dl whipping cream + 2 tablespoons
  • 0.5 tbsp finely grated organic orange peel
  • 2 teaspoons brandy (optional)
  • Raspberries (as an appetizer)

Hazelnut crunch

  • 0.5 deciliter of granulated sugar
  • 0.5 dl of hazelnut
  • 2-3 ginger biscuits until crumbled
Each week, Chef Alexandra Zazzi answers GP readers' questions about food and recipes.  Photo: Anna Svanberg

Each week, Chef Alexandra Zazzi answers GP readers’ questions about food and recipes. Photo: Anna Svanberg

Feel free to do the following:

  1. We divide the chocolate into two bowls and melt it in a water bath.
  2. Leave to cool for 5-8 minutes, and stir in the egg yolks in each. If it starts to dawn, let it simmer with a little cream. Stir with a spoon from bottom to top until everything is homogeneous.
  3. In white chocolate it turns into orange, in dark brandy.
  4. Leave to cool while whisking the egg whites with a little sugar and turning them into a white foam.
  5. Whisk the cream with the rest of the sugar in a separate bowl.
  6. Carefully stir in large movements the first half of the cream and then half the egg whites into both shapes. Be especially careful with the egg whites so you don’t lose air.
  7. Place in serving bowls or liquor bags and refrigerate for at least two hours.

Hazelnut crunch

  1. Melt the powdered sugar in a heavy-bottomed saucepan until it turns brown.
  2. Flip the hazelnuts and place on a baking tray. Crush the back of a saucepan or something.
  3. Gingerbread crumbs.
  4. When serving: sprinkle with crumbled gingerbread, hazelnuts, and berries. Serve cold.

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